Loigolactobacillus, 2020
publication ID |
https://doi.org/10.1099/ijsem.0.004107 |
DOI |
https://doi.org/10.5281/zenodo.4728573 |
persistent identifier |
https://treatment.plazi.org/id/03A8D903-D22B-0265-FFD0-FE9C536E3065 |
treatment provided by |
Valdenar (2021-04-29 20:05:09, last updated 2021-04-29 21:47:49) |
scientific name |
Loigolactobacillus |
status |
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DESCRIPTION OF LOIGOLACTOBACILLUS JIAYINENSIS COMB. NOV.
Loigolactobacillus jiayinensis (jia.yin.en’sis. N.L. masc. adj. jiayinensis , pertaining to Jiayin, a county in the Heilongjiang province of China).
Basonym: Lactobacillus jiayinensis Long and Gu 2019 , 2348 VP
Cells are non-motile, rod-shaped, singly or in pairs [ 158]. The genome size of the type strain is 3.04 Mbp. The mol% G+C content of DNA is 42.6.
Isolated from a fermentation Chinese cabbage.
The type strain is 257–1 T = NCIMB 15166 T =CCM 8904 T = LMG 31065 T.
Genome sequence accession number: RHOF00000000.
16S rRNA gene accession number: MK110846.
158. Long GY, Gu CT. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle. Int J Syst Evol Microbiol 2019; 69: 2340 - 2353.
No known copyright restrictions apply. See Agosti, D., Egloff, W., 2009. Taxonomic information exchange and copyright: the Plazi approach. BMC Research Notes 2009, 2:53 for further explanation.
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